I've heard it said that making risotto is laborious and involves stirring and stirring. I beg to differ! Yes, I have to pay attention, but I am able to multi-task with other things nearby, as long as I pay attention. We begin by coating a large saucepan generously with olive oil over medium heat. Next, we add the onions and salt and sweat them until translucent, about 5 minutes
Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
Now, for the finishing touches--
Anne Burrell, who happens to be one of my favorite celebrity chefs. I made this Risotto to be served with this:
Osso Bucco (Beef Shank Cut), which is traditional served with Risotto Milanese. If I do say so myself, this dinner was one of my crowning glories. My son still talks about it. I will share that recipe, next.
Are you ready to make Risotto? You won't be sorry.
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